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Pre-heat oven to 350° and butter a 9-inch square glass baking dish. Fill a large pot with cold water and bring to the boil. Place dried fruits in a small heatproof bowl and remove a ladleful or two of the boiling water to the bowl of fruits to soften. Back to the kettle of boiling water: salt it well and add the egg noodles. Boil per package directions or until tender (about 9-10 minutes). Drain in a colander, rinse with cold water, and set aside. In a large bowl, combine eggs, ricotta, cream, butter, sugar, cinnamon, vanilla and zest. Add pinch of salt. Whisk briskly to combine. Drain fruits and add to egg mixture. Stir noodles in, and fold to combine well. Pour mixture into pan. Cover with foil and bake 20 minutes, then uncover and bake 20-40 minutes longer (keep an eye on it) to brown the top.
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Mesh basket for portioning and straining ramen noodles
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Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Mesh basket for portioning and straining ramen noodles
Motorized pasta rolling — hands-free, three cutters included